Different Sequence of High-Hydrostatic Pressure and Mild-Heat Treatment on the Colour and Sensory Characteristics of Strawberry Puree

The effect of high pressure processing (300 and 600 MPa) combined with mild heat treatment (55 and 75 8C) on the colour parameters, anthocyanin content, and sensory characteristics of strawberry puree were examined after the treatments and 2 weeks of cold storage at 2 and 15 8C. As on an industrial scale the simultaneous implementation of these treatments remains a challenge, the HHP and heat treatments were carried out consecutively in different sequences. The colour parameters and the anthocyanin content did not change significantly due to the treatments, but decreased during cold storage, at 15 8C storage the changes were more intensive than at 2 8C. Regarding the sensory test results, the different sequence of the 600 MPa-75 8C combined treatments is not detectable even after 2 weeks of storage at 15 8C, but in case of 300 MPa-55 8C, the enzyme inactivation is probably not sufficient enough as differences between the samples were detected